Posts by SilentBoB
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If you have no luck here, there's a Facebook group that might be helpful - https://www.facebook.com/groups/2323250621231498
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I could wheel it home. ... but then I'd need to move out ...
It's a pretty big unit... just wheel it home and hide in it until the missus calms down
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I always save the trimmings from my large beef cuts for tallow but I never thought about using that tallow to coat the brisket. I normally just save it for things like frying eggs or roast potatoes.
I like to mince my fat before simmering down to tallow. Not sure how much of a difference it really makes but I seem to get a decent yield doing that. I haven't made any in ages though, mainly due to not doing any big cooks in a couple of years.
I like the idea of wrapping the brisket with tallow though. I might have to try that in the future.
Also, if you can't be arsed making your own, animal fats for cooking are making a comeback thanks to the rise of things like the keto diet (and it becoming more apparent that vegetable oil is actually pretty terrible). It's much easier to chase down rendered beef fat now, as is pork lard for people making pastry. -
how do you find the recipe for Guga's rub?
Looking at it, it's not too far off the ole Boarshank pork rub we use to knock up for the comps... plus or minus one or two ingredients....
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what has really surprised me is the amount of cheeks love vs the lack of pics for cheeks cooks
To be honest, I don't cook them on the barbecue. I normally crack out the ole Dutch oven on the stove.
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Don’t forget the British term Bangers as well I.e. Bangers and Mash.
Bangers n mash is a classic! Was also the name of a cartoon I watched as a kid in the 80s
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English I think.
Never heard anyone in the UK call them snorkers either, must be one of those weird southern things
When I was growing up around Liverpool we just called them sausages
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Just to throw some more confusion in to the debate, snags (sausages) are also known as snorkers.
New one for me too, never heard someone refer to a snag as a snorker... must be a Victorian thing
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I've also been in the camp that a snag is just a sausage. I do know a lot of people still also call a snag in a bun a hot dog, but that's ground for a debate I think.
I'd still say it's a hot dog, but I know people that insist a hot dog has to be a steamed/boiled frank on a bun. -
I blame this forum... I've noticed a correlation with the rise in its popularity and the rise in beef prices
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Could be! I can just make out CA in the address
Yep, looks to be the one and the same. Headquartered in Modesto, California
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Yep... that's just made me want a flat top more
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Now we've seen the all oiled up and ready to go, we need to see them in action
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Great pics Snowfella! Looks like the AF system was able to snap on to exactly what you needed it to.
I recently invested in some new glass, picked up the Nikkor 85mm 1.8 S and I've instantly fallen in love with the lens.
Can't get over how sharp it is wide open. Have been wanting to head up to the city for some street photography but not been able to. The best I've been able to do is a local horse beach and shooting the family and dog
Saving up now for the 35mm 1.8 and that should fulfill my main needs, with any additional glass to be bonus pick ups -
Man, that was a tough choice. I also ended up going with cheeks, just something about that sticky beef goodness.
I do love a brisket, but haven't cooked one up in probably two years or so due to being time poor and also not really hosting much in the way of gatherings since kids came into the equation
Cheeks are much more manageable for me at the moment. Ribs probably could have pipped them about 5 years ago when they were like $10 - $12 a kg and I cooked them a lot... Now it's not uncommon to see them going at some butchers for $25 a kilo so I find I buy them less...
Poll was also made hard as my wife is pregnant and has gone off beef for some reason so I'm not cooking much beef anyway. With the first kid she went off chicken but is fine with it this time around -
same happened in Brisbane.
just stupid you can go to the shops the next day just with a mask on.
Yep, in fairness, the shops have been quiet since so I think people realised how stupid they had been.
There wasn't any meat on the shelves on Monday but I went back yesterday and was able to get everything I needed, including toilet paper
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never really used, but if I was to use it, I'd say it would be best in things like sauces. Imagine it would be great to help give homemade BBQ sauce that nice smokey flavour.
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This is the type of cooking I need to start getting back in to, looks great!
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